Every time Gabriela Ruiz enters a kitchen, she begins to see stories everywhere: in the ingredients, the instruments she will use, the memories evoked by each recipe she brought with her from her native Tabasco, or that she learned on the road that led her to open Carmela y Sal restaurant in Mexico City.

Gaby, as her friends call her, is sweet and that note of her personality floats among boleros in the air of her establishment, anchored in the Virreyes Tower in Mexico City. Nevertheless, the 32-year-old woman has a strong presence that seems to come from generations past.

Vogue says: “The role of women in gastronomy has been essential. Gabriela Ruiz Lugo, the chef of Carmela y Sal, shows us bite by bite.”

For way too long gastronomy has been a man’s domain. By now, fortunately, things have changed, and chef Gabriela Ruiz Lugo has been considered the best in her field by the Mexico Gastronomic Guide 2019, developed jointly by S.Pellegrino, Nespresso and Culinaria Mexicana. The content of her menus is one of the best for its flavors, its proposal and its concept.

We are more than honored to have this power woman ruling Distrito’s kitchen and bring new vibrancy to the party.